We are so fortunate to have all of this beautiful stone fruit ripening now. Just this morning I treated myself to a luscious white peach. I wanted to share a simple recipe to use up your overripe stone fruit that you didn’t get a chance to eat. If you are like me, you probably couldn’t resist purchasing a few too many than you could possibly eat! One of the things that I like best about clafoutis is that they seem to be a cross between a custard and a rustic cake – and I love custard!
Stone Fruit Clafoutis with Lemon Verbena Gelato
Serves 6 to 8
Yield = 9″ Circular Baking Pan / 1 Quart Gelato
For the Clafoutis
7 ounces flour
7 ounces sugar
1 pinch of salt
20 ounces milk
4½ ounces melted butter
5 ounces Armagnac, (ok to substitute brandy)
14 ounces stone fruit halved (your choice or combination – apricots, peaches, nectarines, cherries …)
For the Gelato:
1 cup lemon verbena leaves
1 cup milk
2 cups heavy cream
7 egg yolks
2/3 cup sugar
For the Clafouti
Preheat oven to 350′F.
Sift together flour, sugar & salt.
Place flour mixture in a large bowl, form a well and using a fork.
Add milk, melted butter, Armagnac & eggs.
Beat until smooth.
Place the stone fruit face down in a greased cake pan and cover with milk-egg mixture.
Bake the clafoutis in the oven for 45 minutes or until toothpick comes out clean.
Serve at room temperature
For the Lemon Verbena Gelato
In a sauce pot warm lemon verbena leaves with milk & cream.
Remove from heat and let steep to desired flavor intensity.
In another bowl, whisk together eggs and sugar until light pale, add salt.
Strain milk mixture and slowly work it in egg mixture.
Place the mixture in a thick bottomed sauce pan, and cook stirring continuously over medium flame until mixture reaches 175′F.
Immediately remove from heat and chill.
Place in an ice cream maker and follow manufacturer instructions.